Food and Beverage Operations Planning and Control Guide - Best Practices for Restaurant & Hospitality Management | Improve Efficiency & Cost Control

I gave this book a 5, but it should really be a 4. But the loser who gave it a 1 because he didn't receive the book is totally unfounded.This is a college textbook, and as such, is a bit dry. But it has all the info that you need to be a corporate food and beverage director. Even smaller companies could get some valuable info out of this book.With menu planning, strategies to make non-profitable items profitable, and many other sections to calculate food and beverage costs, this book can help managers add to their bottom line. As for me, I'm going to keep my copy for reference.